Haggis

About a month ago I made haggis, it was very interesting and took a long time. This is not exactly a recipe, more like notes.

We got a sheep to put in the freezer, and I went along when it was being cut up and saved the lungs, stomach, heart, liver and suet from the dismal fate of being thrown out and buried in a hole.

The next day there ensued a long search on the internet for instructions of how to clean a sheep's stomach, because running the hose through it was ineffective.

To clean a sheep's stomach you need rubber gloves, a knife, and lots of boiling water, you pour the water on the stomach and then scrape it with the knife and the greenness should come off, it also smells awful.

After about 2 hours the stomach was clean, (it still smelled but there was nothing I could do about that)

 while I was cleaning the stomach, the heart, lungs and liver had been simmering in a pot on the fire

 I took them out and put the heart and lungs through the mincer which was very enjoyable. Then I grated the liver and some of the suet and mixed it all together.

Then I mixed up the seasonings, onions, pepper, chilli, and herbs (not sure which ones) next time I would double everything.

Then I mixed that in together with some steel-cut oats

and then stuffed it all in the stomach and sewed in up with string.

  Then it was boiled for a long time (4 hours?) and we ate it the next day to the accompaniment of a strange poem that is traditional to read when eating haggis, Mum translated it so we could understand it.